LACTOSE DEGRADATION USING CANDIDA KEFYR.pptx

LACTOSE DEGRADATION

1. LACTOSE DEGRADATION USING CANDIDA KEFYR

2. OUTLINE INTRODUCTION Background of Study Statement of problem Aim and Objectives Significance of Study Scope of Study LITERATURE REVIEW MATERIALS AND METHOD RESULT and DISCUSSION CONCLUSION AND RECOMMENDATION

3. BACKGROUND OF STUDY Lactose is a disaccharide sugar with the formula C 12 H 22 O 11 that is present in m ilk and yields glucose and galactose upon fermentation and hydroly s is . The preparation of lactose-hydrolysed milk and whey, using β-galactosidase is one of the major applications of enzymes in industry . Candida kefyr as a yeast which are significant component of microbial communities encountered in white mold ( e.g., Camembert) and blue cheese ( Desmasures 2014).

4. STATEMENT OF PROBLEM In practical applications of Candida kefyr the challenge is to have a standardized nutritional content and scalability in its production. Nutritional values and productions may vary based on the type of growth medium and culturing conditions.

5. AIM AND OBJECTIVES The aim of the study is to determine the kinetic degradation of lactose as well as the growth rate of the yeast by; Carrying out Fermentation Fitting Fermentation data into various Kinetic models Comparing these models and selecting the best performing model

6. SIGNIFICANCE OF STUDY To assist the food industry in the development of lactose-free products by the use of Candida Kefyr as a yeast. Fermentation where a significant amount of lactose is utilized and the overall concentration of lactose decreases.

7. SCOPE OF STUDY Carrying out Fermentation on Lactose and using the experimental data gotten to test the fit of selected Kinetic Models . Description of the Kinetics of the lactose degradation process by comparing the performance of the models.

8. LITERATURE REVIEW FASEB, 1991 Weichert. S 2012 Fukuhara , 2006 N. Desmasures (2014)

9. MATERIALS and METHODS MATERIALS Pure grade Lactose Ammonium Sulphate Monopotassium Phosphate Dipotassium Phosphate Trace elements which include; Copper (II) Sulphate , Zinc Sulphate Ferrous Sulphate Raw cow milk. METHOD Preparation of Lactose Medium Pretreatment Innoculation Fermentation

10. RESULTS AND DISCUSSION

11. Models U max k s Ki X N R 2 SSE Monod 0.0137 6.04 - -   0.5685 0.0001076 Mosser 0.01029 143.9 - - 3.858 0.717 0.00007056 Teisser 0.01063 - 5.706 - - 0.6124 0.00009663 Miura 0.01284 2.395 - 2.36 - 0.5680 0.0001077 Eckenfelder 0.001803 3.646 - - - 0.2246 0.0001933 Model Estimation RESULTS AND DISCUSSION

12. Results contd Monod fit Moser fit

13. Result Contd TEISSIER FIT MIURA FIT

14. Result contd

15. CONCLUSION AND RECOMMENDATION C ONCLUSION This work focused on the growth study of Candida kefyr acting on lactose as a substrate. Different growth kinetic model ( Monod, Moser, Teisser , Miura, Eckenfelder ) were compared to batch fermentation data and their kinetic parameters estimated and statistical values showing the goodness of fitness of the models to the experimental data. From the results gotten it can be cocluded that the Moser model had the best fit to the Batch fermentation data and best explains the growth kinetics of Candida kefyr . The Eckenfelder model had the worst fit. RECOMMENDATIONS From this study, further work can be done to determine th optimum conditions for lactose degradation by Candida kefyr . Furthermore, other microorganisms ( other strains of the genus Candida ) can be used for the study of lactose degradation.The effect of pH, lactose concentration, nutrient composition at various temperatures can be studied for the degradation of lactose by Candida kefyr .

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